Fusion Hummus

We have all tried Hummus at a certain point. Either bought it or lucky enough that your mom has that special recipe that has been in the family for years. I decided to try and add a twist to the “conventional” way of making Hummus.

How to make Fusion Hummus:
2 sprigs of fresh rosemary
1 clove garlic without skin
2 cans of chickpeas
1/4 cup olive oil
1/4 cup balsamic vinegar
1/4 cup cold water
salt and pepper to taste

Strip rosemary leaves from stems and place leaves in the food processor. Add the garlic and pulse until finely chopped. Pour in the chickpeas; process until evenly blended. With the food processor running, slowly pour in the olive oil and balsamic vinegar and process until evenly
blended. Pour in the water and process to make a spreadable consistency. Add salt and pepper to
taste. Chill before serving. Happy Cookin!

This entry was posted in chickpeas, fusion, Hummus, Kevin Peter, lebanese, nadia lawand, rosemary. Bookmark the permalink.

One Response to Fusion Hummus

  1. I like the style of your resource! It looks really great.

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